Cream shortening, add sugar gradually and beat until fluffy.
Add egg and beat thoroughly until light.
Add milk and shredded wheat, stir and let stand while sifting flour and greasing pans.
Sift flour, measure and resift 3 times with baking powder and salt.
Add all at once to egg mixture.
Stir only until flour is just dampened.
Dip into well-greased muffin tins filling 2/3 full.
Bake in a moderately hot oven (425° F.) for 15 to 20 minutes.